Thyme-roast quail with prosciutto and red wine lentils

Name: Thyme-roast quail with prosciutto and red wine lentils
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European
Ingredients: 1 carrot, coarsely chopped; ½ celery stalk, coarsely chopped; ¼ Spanish onion, coarsely chopped; ¼ leek, coarsely chopped; 2 garlic cloves, coarsely chopped; 70 gm butter, coarsely chopped; 75 ml olive oil; 6 thin prosciutto slices; 1/3 cup thyme sprigs; 1 tbsp red wine vinegar; 1 lemon, finely grated rind and juice only; 4 jumbo quail (about 200gm each); 30 ml olive oil; ½ Spanish onion, finely chopped; ½ carrot, finely chopped; ½ celery stalk, finely chopped; 1 garlic clove, finely chopped; 6 cherry tomatoes, quartered; 650 ml beef stock; 400 gm small green lentils; 400 ml red wine; 1 radicchio, leaves separated, coarsely torn; ½ cup coarsely chopped flat-leaf parsley